Alright, let’s talk about this squash corn casserole I made! I gotta say, it turned out pretty darn good, and I’m stoked to share the whole process with ya’ll.
First things first, I grabbed all the ingredients. I had some yellow squash sitting around, a can of corn (you could use fresh, but honestly, canned is just easier sometimes), an onion, some butter, eggs, milk, flour, sugar, baking powder, and a little bit of salt and pepper. I like to get everything prepped before I actually start cooking, ya know? Makes life a whole lot easier.
So, I started by chopping up the squash and onion. Nothing fancy, just diced ’em up into bite-sized pieces. Then, I melted a good chunk of butter in a skillet – gotta have that butter for flavor! I tossed in the squash and onion and cooked ’em until they were nice and tender. We’re talking maybe 10-15 minutes, just keep an eye on it.
While the squash and onion were cooking, I got the wet ingredients ready. In a bowl, I whisked together the eggs, milk, flour, sugar, baking powder, salt, and pepper. I didn’t measure anything exactly, just kinda eyeballed it. A little bit of this, a little bit of that – that’s how I roll!
Once the squash and onion were cooked, I drained off any extra liquid (nobody likes a soggy casserole!) and then I added the corn. I just dumped the whole can in there, juice and all. Stirred it all together and let it cook for another minute or two.
Then came the magic! I poured the wet ingredients over the squash, onion, and corn mixture in the skillet. Gave it a good stir to make sure everything was evenly coated.
Next, I poured the whole shebang into a greased baking dish. I used a square one, but you could use whatever you’ve got. Then, I popped it into a preheated oven at 350°F (about 175°C) for about 30-40 minutes. You want it to be golden brown and set in the middle.
I pulled it out of the oven and let it cool for a few minutes before digging in. And let me tell you, it was delicious! The squash was tender, the corn was sweet, and the whole thing was just perfectly seasoned. Seriously, this squash corn casserole is a winner!
Here are a few tips that I discovered along the way:
- Don’t overcook the squash and onion. You want them to be tender, but not mushy.
- Feel free to add other veggies. Bell peppers or zucchini would be great in this casserole.
- If you want a little extra flavor, add a pinch of red pepper flakes or a dash of hot sauce.
That’s basically it. It’s a super easy and delicious dish that anyone can make. So, give it a try and let me know what you think!
